Caramel Ice Cream

Ingredients

• Four eggs
• two cups sugar
• one-half cup flour
• one-half pint cream
• two quarts milk

Method

1. 1

   Melt one cup sugar in a pan.

2. 2

   Boil other ingredients.

3. 3

   Once sugar is melted, stir into custard and remove from heat.

4. 4

   Strain and flavor with vanilla, then freeze.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 28. The excerpt below is the record exactly as published.

four eggs until light with ~~ - two cups sugar, add to the hot milk and stir until it thick- _ ens. Take from the fire, add a pint of cream and set aside ~ to cool. Peel four ripe bananas and press them through a ~~ course sieve. Add to the cold cream and freeze. we : ICH CREAM ( ‘aramel)—Four egyes two cups sugar, one- ~ half cup flour, one-half pint cream, two quarts milk. Put ~ one cup sugar in spider and set on stove to melt, but not © burn. Place other ingredients on to boil. When sugar is ~~ melted stir into custard and remove at once from fire. Strain ~~ and flavor with vanilla. Freeze. sity 1er until it thickens, then add the whites of the eggs beate 0 a stiff froth; stir constantly until quite stiff; line a dee ' MOUSSE Quaple)—_This recipe Nioe a maple mousse 1 imply prepared and costs no more than a quart of ice cream. Beat until light and foamy the yolks of four eggs and put vem in a double boiler with one cup of maple sirup. Cook, ’ Stirring constantly, for 15 minutes, then remove from the fire and beat until quite cold. Stir in one pint of rich cream which has been stiffly whipped, pour into your mold, over reezing have a thick layer of shaved ice in your pail, set the mold in, sprinkle a little salt over ae ice, then fill the ait. PARFAIT (Almond) —A very delicious iene: parfait may be served either with or without a chocolate sauce. t Over one-half cup of granulated sugar pour one- -fourth ‘eup of the best sherry and let it stand a couple of hours un- ‘til the sugar is dissolved. Grate a scant one-half pound of Co Imonds which have already been blanched. Whip one pint. f thick cream to a stiff froth, add the wine and sugar, nuts” nd one tablespoon of Maraschino. When thoroughly mix- d turn into a mold, pack with ice and salt as directed above, d set away for four hours to ripen. oy _ If a chocolate sauce is desired, try the following: “One and one-half cups granulated sugar, one-half cup of grated a nsweetened chocolate. Mix and add one-half cup cream, hen cook until it bubbles in the center. Add a lump of but- er the size of a hickorynut, take from the fire and beat un- - til it thickens. Keep it warm and serve with the parfait. _ - PEACH MELBA—Halve and peel firm ripe peaches. Have — eady a sirup made of sugar and water. In making the sir- — p a quantity of sugar three-fourths weight of the peaches s required and water one-half the weight of the sugar. Let he peaches simmer in the sirup until tender, then chill horoughly. Have ready a mold of vanilla ice cream ona ilver dish which it is well to set in another dish of shaved ce. Arrange the peaches around the mold of cream and on ee pour a rich raspberry sirup that has been: well e de PEACHES (Baked)—Wash in warm water, we PEARS i eakedj Beet fine pears leaving on giceiae ee ‘in deep basin with water enough to half cover and sugar t ake a medium rich sirup, bake until tender. Serve ver ‘PUFFS (Chocolate)—Two: efEs, sranulated | sugar, one- -half cup sweet milk, one oz. choc baking powder sifted in one cup flour. Steam 85 minutes Serve with any desired sauce. | “PUFFS (Date)—This amount will make five or six cups ne egg, one-half cup granulated sugar, one tablespoon but ‘ter worked through one-half cup flour

Cook this with the app: pantry check, scaling, and the assistant.